Potato and parsnip soup

Gluten free / dairy free / low FODMAP / vegetarian

Serves 4


  • 1 Tbsp garlic olive oil
  • 1 celery stalk thinly sliced
  • 6 parsnips peeled and sliced
  • 2 sweet potatoes peeled and sliced
  • 750ml gluten free vegetable stock
  • 125ml semi skimmed or dairy free milk
  • 80g crumbled feta
  • Salt and pepper
  • 2 Tbsp chopped chives



  • Heat the oil in a large saucepan over a medium heat.
  • Add the celery and cook for approx. 5-6 minutes until softened. Add the parsnips and potatoes and cooked for a further 2 minutes.
  • Pour over the stock and bring to the boil.
  • Reduce the heat, cover and simmer for 15-20 minutes or until the vegetables are tender.
  • Remove from the heat and allow to cool slightly before pouring into a food processor.
  • Add the milk and feta and blend until smooth.
  • Pour into bowls and season with salt and pepper and a sprinkling of chives.